Grilled Asparagus and Peppers

Here, spears of asparagus, peppers and green onions are grilled in a ridged cast-iron pan, then mixed with oven-baked Parmesan croutons. If you haven’t got a ridged grill pan, the vegetables can be sizzled under the broiler.

Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada


Servings Prep Time Cook Time
4servings 10minutes 20minutes
Servings Prep Time
4servings 10minutes
Cook Time
Servings: servings
Servings: servings
  1. Preheat the oven to 350ºF (180ºC). Heat a ridged cast-iron grill pan. Place the asparagus, peppers and green onions in a bowl, add the olive oil and toss to coat.
  2. Arrange the asparagus and peppers in the hot grill pan, in one layer, and cook for 10 minutes or until tender, adding the green onions after the asparagus and peppers have been cooking for a few minutes. Turn the vegetables frequently so they cook and colour evenly. (You may have to grill the vegetables in 2 batches, depending on the size of the pan.)
  3. Meanwhile, to make the croutons, place the bread in a bowl with the oil and pepper to season and toss well. Spread out on a baking sheet and bake for about 5 minutes. Sprinkle over the Parmesan cheese and bake for a further 5 minutes or until golden and crisp.
  4. Whisk together the dressing ingredients in a salad bowl, adding pepper to taste. Roughly slice the grilled asparagus, peppers and green onions, add to the bowl and stir to coat with the dressing. Scatter the croutons over the top and garnish with a few shavings of Parmesan cheese. Serve while still warm.
Recipe Notes

Per serving: 350 calories, 10 g protein, 29 g total fat, 6 g saturated fat, 12 mg cholesterol, 13 g total carbohydrate, 8 g sugars, 5 g fibre, 250 mg sodium

Whole-wheat bread is an important part of a healthy diet as it is a very good source of starchy (complex) carbohydrate. It also contributes vitamins and minerals, particularly calcium, and dietary fibre.

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